I don't know where you are but in Sydney the weather is cold and rainy, and there is nothing better than a nice hot soup.

• Prep time 15m
• Cook time 50m
• Serves 4

Recipe by Taste

Ingredients

• 1 tbsp extra virgin olive oil
• 4 chicken thigh fillets, trimmed
• 1 brown onion, halved, sliced
• 3 carrots, halved, thickly sliced diagonally
• 2 celery stalks, thickly sliced diagonally
• 3 garlic cloves, thinly sliced
• 3 sprigs fresh thyme or 1 teaspoon of dried thyme
• 1.5 litre Massel Chicken Style Liquid Stock
• 500g potato, peeled, cut into chunks
• Roughly chopped fresh flat-leaf parsley leaves, to serve
• Toasted sliced baguette, to serve

METHOD

1. Heat oil in a large saucepan over high heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4 minutes on each side or until browned, then transfer the chicken to a plate.

2. Add the onion, carrot, celery, garlic, and thyme to the pan. Reduce the heat to medium and cook, stirring occasionally, for 6 minutes or until the vegetables are well browned. Return the chicken to the pan along with the stock and potato. Stir to combine, then bring to a boil. Reduce the heat to medium and simmer, covered, for 30 minutes or until the vegetables are tender and the chicken is cooked through.

3. Using tongs, transfer the chicken to a cutting board. Using two forks, roughly shred the chicken. If using fresh thyme, discard the stems.

4. Return the shredded chicken to the pan and simmer for 2 more minutes. Sprinkle with parsley and serve with toasted sliced baguette.


Nutritional Information (per serving)

• Energy: 1282 kJ (306 calories)
• Protein: 24.6 g
• Total Fat: 9.3 g
  • Saturated Fat: 1.9 g
• Total Carbohydrates: 27.1 g
  • Sugars: 4.0 g
• Sodium: 978.5 mg
• Cholesterol: 0.1 g